Prawn rolls

AT A GLANCE

Serves 6 - 8 people

30 min preparation

30 min cooking (plus pickling, brining, cooling)

"Prawn rolls are found at every tourist trap in Maine - every
roll is different," says Wall. "We substituted the celery salt some
shacks use with pickled celery to offer brightness to a rich roll.
Potato chips offer a textural contrast and are the king of American
sandwich garnishes. These homemade potato chips are infinitely
better than shop-bought brands - maybe some of the guilt of eating
potato chips can be offset by knowing you made them yourself."
Begin this recipe a day ahead to pickle the celery.

For pickled celery, place ingredients, except celery, and 500ml water in a saucepan over medium-high heat, bring to the boil, then remove from heat and stand for 15 minutes to infuse. Bring back to the boil, then strain liquid over celery in a non-reactive container. Cover and refrigerate for at least 24 hours. Pickled celery keeps for a week.

02

Stir salt and 500ml cold water in a non-reactive container until salt dissolves, add prawns and stand to brine (12 minutes). Drain and place in a large steamer basket over a large saucepan of gently simmering water, cover and steam until cooked (10-12 minutes). Refrigerate to cool completely, then chop into bite-sized pieces and set aside.

03

Meanwhile, for Kewpie tartare sauce, combine ingredients in a bowl and season to taste.

04

For potato chips, dissolve salt in 1.5 litres cold water in a large bowl, slice potatoes paper-thin on a mandolin, add to bowl and stand for 20 minutes, then drain well and spread on trays lined with paper towel to dry (20 minutes). Preheat oil to 150C in a large saucepan, add chips in batches and cook, stirring occasionally, until oil stops bubbling and chips turn very light golden around the edges (6-8 minutes). Remove with a slotted spoon, drain on paper towels and season generously with celery salt or salt. Set aside.

05

To serve, combine prawns and Kewpie tartare sauce to taste in a bowl. Toast brioche rolls under a hot grill, fill each with prawn mixture and top with a little drained pickled celery. Serve with potato chips.